Sensory evaluation of farmed sharpsnout seabream (Diplodus puntazzo) |
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| Authors: | MD Hernández FJ Martínez and B García García |
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| Institution: | (1) Centro de Investigación y Desarrollo Agroalimentario (CIDA) – Acuicultura  Consejería de Medio Ambiente, Agricultura y Agua de la Región de Murcia , Apdo. 65, 30740 San Pedro del Pinatar, Spain;(2) Departamento de Fisiología. Facultad de Biología, Universidad de Murcia, Campus de Espinardo, 30100 Murcia, Spain |
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| Abstract: | The first attempts at applying aquacultural techniques to sharpsnoutseabream (Diplodus puntazzo) have proved very promising.One of the factors to keep in mind when analysing the viability of a speciesforindustrial farming is that of consumer acceptance of the product, a variablethat can be measured by sensory evaluation tests. To that end, 107 participantsfrom a number of work centres were assessed with hedonic sensory tests usingsharpsnout seabream samples. For reference purposes, the tasting also includedgilthead seabream samples. Participants were asked to fill out a questionnairethat included questions concerning their preferences for any one fish. Weanalysed the sensory attributes of both fish species using a hedonic scale, andalso their acceptability (disposition to purchase) to consumers. The resultsproved fairly encouraging with a view to sharpsnout seabream large-scaleproduction. All attributes tested in the sensory profile analysis werepositively rated. About 60% of the surveyed population would consider buyingsharpsnout seabream at a price similar to that of gilthead seabream (10 ),and 85% found it to be pleasing to the eye. Aside from flavour, its texture,juiciness and fat level are the most important appraisal attributes. Efforts toimprove the organoleptic characteristics of the species should focus mainly onthese attributes. |
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| Keywords: | Acceptability Diplodus puntazzo Sensory evaluation Sharpsnout seabream Sparus aurata |
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